Enchilada Soup

This recipe is exactly the same as the Enchilada Chili recipe, but we added another type of bean as well as not draining the beans to make it more of a soup. We also added more vegetable matter. Which turned out AMAZING.

Ingredients:

1 package of tortillas

1 pound bonless chicken breast

1 bag of frozen corn

1 can diced tomatoes

2 cans green enchilada sauce (we used the hot, made it pretty spicy, YUM)

1 can diced green chilis

2 cans black beans

1 can pinto beans

1 can kidney beans

2 onions

2 peppers

1 cup green onions

2 bay leaves

4 cloves garlic

1 tsp salt

1tsp (or more) black pepper

1 tbsp cumin

1 tsp Spanish style paprika

1 tbsp chili powder

1/2 cup fresh chopped cilantro

1/2 cup sharp cheddar cheese

Directions:

Add beans, cilantro, onion, green onion, peppers, green enchilada sauce, diced tomatoes including juice, black beans , pinto beans, kidney beans, corn, cumin, paprika, pepper, salt, chili powder, onion and bay leaves to slow cooker. Pan fry chicken on medium until golden on both sides. Add to slow cooker. Mix everything together completely, and slow cook on medium to high for at least 4 hours or until boiling. 6+ hours is ideal to make sure all the flavors have mixed together.

And as always, enjoy!